Ingrédients pour Aniseed Cookies
- 2 large egg yolks, 4 large egg whites
- 1 cup powdered sugar
- a pinch of salt
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons aniseed
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Comment préparer Aniseed Cookies
- Preheat oven to 325°F (160°C). Grease and flour two baking sheets.
- In a large bowl, beat 2 large egg yolks, 1 cup powdered sugar, and a pinch of salt until pale and creamy.
- In a separate clean bowl, beat 4 large egg whites until stiff peaks form.
- Gently fold the stiff egg whites into the egg yolk mixture until just combined.
- In a separate bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking powder, and 2 tablespoons aniseed.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Transfer the cookie dough to a pastry bag fitted with a plain nozzle (or use a zip-top bag with a corner snipped off).
- Pipe small rounds (about 1 inch in diameter) onto the prepared baking sheets, leaving some space between each cookie.
- Let the cookies stand at room temperature for at least 2 hours, or preferably overnight, to dry slightly. This helps them hold their shape during baking.
- Bake for 18-20 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
20g
Fat
0g
Carbs
3g
